How to Reverse Sear a Steak on the Big Green Egg?

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How to Season a Steak Before Reverse Searing It on the Big Green Egg?

When cooked properly, steak is just awesome off of the Big Green Egg let alone any other propane / charcoal grill or even in a cast iron skillet on the stove top.

When getting into thicker steaks (1″ thick or more) I highly recommend reverse searing the steak. Reverse searing a steak is a must try in which you will most likely never look back.

To reverse sear a good steak you need to start out by seasoning the steak itself. Most people just like a simple salt and pepper blend but I like to add a little more flavor on mine. Skip the salt and pepper and try these two seasonings.

The first is Cow Lick by Dizzy Pig. Cow Lick is packed with fresh ground pepper, earthy chilies, paprika, garlic and onion. It is an excellent blend that I’d recommend to anyone.

My other ingredient that I add in the mix is Mesquite by McCormick. It just adds a nice extra bold flavor to the Cow Lick seasoning!

If you don’t have these ingredients put them on your list to pick up and try later (just season your steaks with 50% salt / 50% pepper).

How to Fire up the Big Green Egg for the Reverse Seared Steaks?

Start by firing up the egg and getting it dialed into about 250-275degrees. You will start out by cooking the steaks with indirect heat so put the plate setter in / conv”egg”tor with the feet facing up followed by the grate.

Once the Big Green Egg is dialed into 250-300 degrees it is time to get the steaks on. Simply add the steaks to the grate and put a probe in each of them. Close the lid and let them cook to 120-125 degrees.

Once the steaks hit 120-125 degrees it is time to pull them. Take them out of the Big Green Egg and set them aside on a plate with some foil over them. They will continue to rest and cook for about 10 minutes like this.

While the steaks are resting it is time to set the Big Green Egg up to sear them. To reverse sear the steaks grab your heat resistant gloves and pull the plate setter / conv”egg”tor and set it aside someplace safe to cool. Dial the BGE into about 550 degrees but opening up the bottom draft vent and adjusting the daisy wheel.

In about 10 minutes time the BGE should be heated up to about 550 degrees and ready to reverse sear the steak. ALWAYS MAKE SURE YOU BURP THE BGE, especially at these higher temps to prevent the flash. This process will take about four minutes to wrap up the delicious steaks.

Place the steaks on the grate so that they are at a 45 degree angle to the grate. Close the lid and let them cook for 1 minute. After a minute burp the BGE and rotate the steak 90 degrees to create a cross hatch on the steaks. Close the lid and let them cook another minute.

This process will be repeated one more time on the other side. After the second minute is up burp the BGE and flip the steaks over, close the lid for another minute. Once the third minute is up burp the egg and rotate the steak 90 degrees to give it a good cross hatch marking.

What Internal Temperature Should I Cook My Reverse Seared Steak To?

This is all there is to reverse searing a delicious steak. Prior to pulling them get a quick temperature check with a therma pen.

If you are like me, you are looking to pull them off at 135 degrees, which will be a nice medium reverse seared steak that will have about about a quarter of it with pink showing.

Quite a few other people prefer medium rare in which you’ll want to pull the reverse seared steaks at about 126 degrees. This will get you a center that is about 50% red.

For a medium well reverse sear steak you’ll want to pull them at 150 degrees. This will get you a good done throughout with a hint of pink in the middle.

Finally, if you are one of those people that I don’t understand (more power to you) and are looking for a well done reverse seared steak pull it at 160 degrees.

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